Here's what I've been using of late:
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1 (28-ounce) can tomato puree
- 2 tablespoons Italian seasoning
- 1 teaspoon onion powder
- Salt and fresh ground pepper, to taste
Over medium heat, heat oil in a saucepan until hot. Saute garlic until done, then add all ingredients, cover and bring to a boil. Uncover, lower heat and allow to simmer for 30 minutes. Let cool before you apply to pizza dough.
This is a good full flavored sauce for traditional type pizza, but not Chicago style pies. For that, I use something similar to IronStomach's. You can also use whole canned San Marzanos and puree them in the blender before you cook the sauce.